Some people chase the latest food trends. Others just want a really good piece of meat.
This place falls into the second category, and that is exactly why locals keep coming back. The prime rib is slow roasted, carved right there at the table, and served with a side of au jus that could double as a soup.
Horseradish cream adds a kick, but honestly, the meat does not need much help. Locals argue about which night of the week has the best cut, a debate that has been going on for years and will probably never be settled…